Dinner Menu

Menu of the week April 10th to Apr 16th

Antipasti, Insalate e Zuppe

OLIVE MARINATE 5
Castelvetrano, Cerignola and Sicilian Olives marinated in extra virgin olive oil, herbs and garlic
BRUSCHETTA 8
Sauteed mixed mushrooms, burrata cheese Calabrese chili
PAPPA AL POMODORO 8
Organic tomato bread soup
INSALATA DI CAVOLO NERO, FINOCCHIO E MELA 10
Kale salad, fennel, apples, agave dressing
INSALATA DI BARBABIETOLA 9
Golden and red beets salad, goat cheese, pine nuts
SARDINE ALLA GRATICOLA 9
Grilled Monterey Bay sardines
ZUCCHINE AL FORNO RIPIENE DI RICOTTA 10
Stuffed zucchini baked in the oven filled with ricotta cheese
CALAMARI ALLA GRIGLIA 13.5
Fresh Monterey bay calamari grilled on a bed of seasonal salad
CARPACCIO DI FILETTO DI MANZO 13.5
Raw filet mignon served with seasonal salad and chef’s dressing

House made Pasta & Secondi

MEZZELUNE DI ZAFFERANO CON TALEGGIO E FUNGHI 17
Half moon shaped safron ravioli filled with walnuts and taleggio cheese. Sauteed wild mushrooms
FETTUCCINE AL RAGU’ DI AGNELLO * 16
Shredded lamb shank ragu over fettuccine pasta
RAVIOLI DI PESCE CON ASPARAGI E VONGOLE 18
Seafood ravioli filled with crab and fresh Alaskan black cod. Asparagus and manila clams
CAVATELLI DI GRANO ARSO 17
Burnt grain pasta with ‘Nduja sausage, fresh calamari and fava beans
FILEJI DI RENATO* 16
Typical Calabrese spiral shaped pasta with pork ribs sugo in roasted garlic tomato sauce
RISOTTO CON GAMBERONI, RADICCHIO E NOCCIOLE 16
Risotto with prawns, roasted hazelnuts and radicchio in white wine extra virgin olive oil and fish broth
BRANZINO AL CARTOCCIO 26
Whole Mediterranean seabass pan roasted and finished in the oven in parchment paper
TAGLIATA DI FILETTO DI MANZO CON FINSALATINA DI RUCOLA E FARRO 27
Filet mignon served “tagliata” style with arugola salad, parmigiano cheese and farro
AGNELLO ALLA GRIGLIA 28
Rack of lamb served with a red wine reduction and a side of pipi & patati
* available home made gluten free option

Sides

PATATE ALLA CATANZARESE 6
Stewed potato, red bell pepper and Calabrese sausage
INSALATINA RUCOLA E FARRO 6
Arugola salad served with farro e pecorino cheese. Olive oil lemon dressing.
CAVOLFIORI AL FORNO 6
Cauliflowers baked in the oven with parmigiano, nutmeg, bechamel sauce
FAGIOLI ALLA TROPEANA 7
Borlotti beans served sauteed with red onions and ‘Nduja sausage

Desserts

SPUMA DI CIOCCOLATO 8
Dark chocolate mousse, sea salt flakes, extra virgin olive oil and chili powder
TIRAMISU 8
Classic mascarpone cheese and coffee tiramisu
CANNOLO 8
Classic Sicilian style cannolo filled with fresh ricotta cheese
PERA AL VINO ROSSO DI CALABRIA 8
Bosc pear poached in red wine, filled with Marsala custard
AFFOGATO AL CAFFE’ CON CANTUCCINI 8
Vanilla bean gelato soaked in espresso with biscotti cantuccini